18 results on '"Amoa-Awua, Wisdom"'
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2. Assessing aflatoxin safety awareness among grain and cereal sellers in greater Accra region of Ghana: A machine learning approach
3. Prevalence of foodborne pathogens in food from selected African countries – A meta-analysis
4. Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey ( nsiho ), a sour stiff dumpling prepared from dehulled maize grains
5. Safety of a street vended traditional maize beverage, ice-kenkey , in Ghana
6. Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa
7. The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana
8. Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa
9. The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa
10. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)
11. The microflora of fermented nixtamalized corn
12. Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke
13. Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala
14. Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens
15. Microbial modification of the texture of grated cassava during fermentation into akyeke
16. Institutionalizing Impact Orientation: Building a Performance Management Approach that Enhances the Impact Orientation of Research Organizations - Food Research Institute Case Study Summary
17. Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms
18. Lactic acid fermentation of cassava dough into agbelima
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